1. Combine 2 tablespoons of the olive oil, sliced shallots, the fennel, coriander and celery seeds, black pepper, cayenne, thyme, bay leaves, lemon slices, and the parsley and cilantro stems in a 12- to 13-inch sauté pan with a cover. Cover and sweat over low heat for 10 minutes.

2. Add the wine and 1 cup water and bring to a boil. Add the turnips, leeks and endives in a single layer on the bottom of the pan, cover and simmer over low heat for 10 minutes. (If the haricots verts are large, add them at the very end of cooking so that they cook with the other vegetables for about a minute. Otherwise, leave them out for now.)

3. Pour the contents of the pot into a large bowl. Add the haricots verts, remaining olive oil and salt. (If the haricots verts were cooked, add just the olive oil and salt.)

4. Allow the vegetables to cool in the cooking liquid. The vegetables can be refrigerated for up to 2 days. Discard the lemon slices. Serve the vegetables at room temperature with a spoonful of the poaching liquid drizzled over. Garnish with a grind of black pepper and some leaves of fresh cilantro.

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